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When shopping for beef, you’ve probably come across labels like grass-fed, grass-finished, and grain-finished. While they might sound similar, each term represents a different feeding process that impacts the flavor, nutrition, and sustainability of the meat.

Thanksgiving is a time for gratitude and indulgence, but for migraine sufferers, the holiday feast can be full of hidden triggers. From nitrate-free turkey to homemade cranberry sauce, this guide offers migraine-safe recipes, hydration tips, and stress management ideas to help you enjoy a joyful, pain-free celebration.

Discover the key differences between animal fats like tallow and lard and vegetable oils like olive and sunflower oil. Learn about their pros and cons, including cooking stability, flavor, and health benefits, to find the best option for your dietary needs and kitchen goals.

Magnesium is essential for overall well-being, supporting everything from muscle function to better sleep. But when is the best time to take it—on an empty stomach or with food? While both options are possible, taking magnesium with food is generally recommended. It not only improves absorption but also helps prevent digestive side effects like nausea and stomach cramps. Although some people prefer the faster absorption that comes with taking magnesium on an empty stomach, this method carries a higher risk of discomfort. For most, pairing magnesium with a meal ensures a smoother, more effective experience.

Magnesium is an important micronutrient that many parts of your body – including your nervous system, your muscles, your heart, your bones and immune system – need in order to function properly. The adult human body contains about 25 grams, with about half stored in the bones, while the rest can be found in soft tissues, bodily fluids and muscles. Most adults in the US do not meet that daily target through their diet. And selecting a supplement is no easy task, as a bewildering number of products can be found on the market. 

Rigorous studies showed that when salt consumption is reduced, blood pressure is just as likely to rise (~15%) as it is to decline (~18%). The other 70% of subjects had no change in their blood pressure when salt was reduced in their diets (1). Moreover, most recent research shows that significant reduction in dietary salt increased death events from cardiovascular disease, the very thing these regulations hoped to prevent.